Cheese Blintzes

Make the Blintzes - Gather the ingredients.

Make the Blintzes - In a medium bowl, beat together 4 large eggs (at room temperature), 1/2 cup water, 1/2 cup milk, 1/2 teaspoon salt, and 1 cup all-purpose flour until well combined. Don't over-beat. It's okay if small particles of flour remain as they will be absorbed during the resting period.

Make the Blintzes - Let the batter rest at room temperature for at least 30 minutes.

Make the Blintzes - Heat a small skillet (about 7 inches in diameter) on medium and add a pat of unsalted butter.

Make the Blintzes - Whisk the batter until smooth. Pour about 1/4 cup batter into the pan and swirl it around so it forms a very thin layer. Make sure not to let it brown, adjusting the heat as necessary. The pancake should be very thin, like a crepe. If the batter is too thick to spread well in the pan, whisk in 1 tablespoon of water at a time until desired consistency is reached.

Make the Blintzes - Flip and cook the other side for a few seconds.

Make the Blintzes - Then, turn the blintz out onto a clean kitchen towel.

Make the Blintzes - Repeat with the remaining unsalted butter and batter, staggering the crepes on top of each other.

Make the Filling and Assemble - In a large bowl, mix together 1 pound dry curd ricotta cheese, 1 tablespoon unsalted butter (melted), 1 large egg yolk, 2 teaspoons pure vanilla extract, and 1/4 cup granulated sugar until well combined.

Make the Filling and Assemble - To assemble, place one blintz crepe on a work surface and add 1 to 2 tablespoons of filling in a line close to the edge nearest to you.

Make the Filling and Assemble - Fold letter-style.

Make the Filling and Assemble - Roll up and away from you. Continue with the remaining blintz crepes and filling.

Make the Filling and Assemble - On medium-low heat, fry the filled blintzes in butter as needed on both sides until golden brown.

Make the Filling and Assemble - Serve with optional sour cream and/or fresh or canned fruit toppings.